This is the kind of no-fuss, 5-ingredient oven chicken that fits right into a busy small-town evening. I started making it years ago when money was tight and the pantry was pretty bare, and it’s still one of those suppers that makes my husband wander into the kitchen asking what smells so good. You press raw ground chicken right into a glass 9x13 baking dish, sprinkle on four basic pantry items, and let the oven do the work. It reminds me of the simple baked meat dishes my mother used to slide into the oven before chores, hearty and comforting without a lot of fuss or fancy ingredients.
This chicken bakes up like a tender, savory slab you can cut into squares, so it pairs beautifully with mashed potatoes or buttered egg noodles to soak up the juices. A simple side of green beans, corn, or a tossed salad keeps it feeling like a classic Midwestern supper. Warm dinner rolls or sliced bread with butter are perfect for sopping up the pan drippings. If you like, add a little dish of pickles or sliced tomatoes on the table for a fresh, bright bite alongside the rich, cozy chicken.
5-Ingredient Oven Chicken with Ground ChickenServings: 6
Ingredients
2 pounds raw ground chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (sweet or smoked, your choice)
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt), plus 1/2 teaspoon black pepper
Directions
Preheat your oven to 375°F (190°C). Set out a glass 9x13-inch baking dish. There is no need to grease it; the ground chicken will release a bit of moisture as it bakes.
Place the raw ground chicken into the glass 9x13 baking dish. With clean hands, gently press and pat the meat evenly into the dish so it forms a flat, uniform layer from corner to corner. Take a minute to really press it down so it bakes up evenly.
In a small bowl, stir together the garlic powder, onion powder, paprika, salt, and black pepper. This is your simple pantry seasoning blend.
Sprinkle the seasoning mixture evenly over the entire surface of the pressed ground chicken. Use your fingers to lightly pat the spices into the top so they stick. You don’t need to mix it in; the flavors will work their way down as it bakes.
If you like, run a butter knife gently around the edges of the meat to slightly separate it from the sides of the dish; this makes it easier to cut and serve later and allows a little of the juices to bubble up around the edges.
Place the dish, uncovered, on the middle rack of the preheated oven. Bake for 30 to 40 minutes, or until the chicken is cooked through, the top looks lightly golden in spots, and the juices run clear around the edges.
To be safe, check the center with an instant-read thermometer; the internal temperature should reach at least 165°F (74°C). If it has not, return to the oven and check again after 5 more minutes.
Once done, remove the baking dish from the oven and let the chicken rest for about 5 to 10 minutes. This rest time lets the juices settle so the pieces hold together better.
Cut the baked ground chicken into squares or rectangles, much like you would cut brownies. Use a spatula to lift out the pieces, spooning a bit of the savory juices from the bottom of the dish over each serving if you’d like.
Serve warm with your favorite simple sides for a comforting, stick-to-your-ribs supper.
Variations & Tips
You can dress this simple baked ground chicken up a number of ways while still keeping the spirit of a 5-ingredient, pantry-friendly dish. For a little extra richness, dot 1 to 2 tablespoons of butter over the top before baking; it will melt down into the meat and add flavor. If you like a hint of heat, swap part of the paprika for chili powder or add a pinch of crushed red pepper flakes. For an herby version, sprinkle 1 teaspoon of dried Italian seasoning or dried parsley over the top along with the other spices. You can also turn this into a one-pan meal by scattering thinly sliced onions or bell peppers around the edges of the dish (not on top of the chicken, so it still browns nicely). Leftovers keep well in the refrigerator for up to 3 days; reheat covered in the oven or in a skillet with a splash of water or broth so it doesn’t dry out. For food safety, always start with fresh, cold ground chicken, keep it refrigerated until you’re ready to cook, and wash your hands, utensils, and any surfaces that touch the raw meat. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) and refrigerate any leftovers within 2 hours of baking. If you want to freeze it, cool the baked chicken completely, wrap portions tightly, and freeze for up to 2 months; thaw in the refrigerator before reheating.
